IMPROVEMENT OF TASTE AND TEXTURE OF PRODUCTS FROM BRAN AND GERMS Russian patent published in 2017 - IPC A23L7/10 A21D6/00 A23L5/20 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to the method to improve taste and texture of components of ground bran and germs at heating of the ground bran and germ components during the in-feed and mixing of the said components in a feeding and mixing device. The said components contain bran and germs having at least 50% wt. bran and moisture content from approximately 5% wt. to approximately 25% wt. calculated per the weight of ground bran and germ component. Heating is performed at the temperature from approximately 141°C to approximately 210°C (from nearly 285°F to nearly 410°F) to evaporate volatile taste components of wheat and moisture in the ground bran and germ component and to let oily, nut, caramel taste appear in the bran component. Components providing for wheat taste, and moisture are removed from the feeding and mixing device during heat treatment. Moisture content in the ground bran and germ component reduces by from approximately 30% wt. to approximately 75% wt. The moisture content of the produced dried bran and germ component amounts to from approximately 1.5% wt. to approximately 10% wt. The dried component is removed from the feeding and mixing device. The invention relates to the bran and germ component having non-wheat, nut, caramel taste and non-granular structure. The invention relates to the whole grain flour having non-wheat, nut, caramel taste and non-granular structure, containing the above component and endosperm component. The invention relates to baked products containing the bran and germ component and whole grain flour. The invention relates to the method for the whole grain flour production involving mixing of non-expanding component of ground bran and germs with the endosperm fraction. Usage of significant humidity decrease with high heating temperature at low moisture content ensures revealing of taste at the simultaneous reduction of wheat flavour, graininess or dampness, as well as ensures lipase inhibition and stabilization against rancidity caused by free fatty acid release.

EFFECT: invention provides for the improvement of taste of product made from bran and germs.

23 cl, 1 dwg, 15 tbl, 6 ex